Frantoio, Leccino, Pendolino, Maurino
Hillslopes around the Castello di San Salvatore, in rock rich, dry soils.
The olives are gathered between mid-and late November and are then cold-pressed into oil.
Appearance: deep yellow with greenish highlights
Bouquet: pleasantly herbaceous with hints of fresh hay
Palate: well-rounded and smooth, notably aromatic
Drizzled from the bottle, it magically enriches the flavours of soups, pasta, fish, grilled vegetables, rich salads, meat platters, and roasts, and is the favourite addition to summertime bruschettas and focaccias.